2 pkgs. lemon jello
4 c. boiling water
1 c. pineapple
1 c. fruit cocktail

DRESSING:

1/2 c. sugar
2 tbsp. flour
2 eggs, beaten
Juice from #2 1/2 can pineapple
1/2 pt. whipping cream

Dissolve jello in hot water; add fruits and pour into ring mold.

To serve, unmold on large plate. Fill center with the dressing; garnish with red and green maraschino cherries and lettuce and half slices of pineapple if desired.